Vital Wheat Gluten

Vital wheat gluten is a dry powder that contains a high amount (up to 75 percent) of protein that is vital; that is, protein that forms gluten when mixed with water. It is purchased as a creamy yellow powder. Vital wheat gluten is added to yeast-raised doughs to improve flour quality, to increase mixing and fermentation tolerances, to improve volume, and to result in a finer crumb. The addition of vital wheat gluten requires an increase in water in a formula, for full hydration. This additional water and the higher volume achieved with added gluten can extend shelf life by keeping the bread softer longer. Care must be taken, however, not to overdo the amount of wheat gluten added to bread formulas. Too much gluten can make a product tough and chewy.